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It’s Monday. It’s getting hot, busy, hectic and moody. But today, I am craving for calories and oil to balance the grumpy Monday atmosphere, so I’ll go for fried vegetables. Although this sounds a bit contradictory, it is possible to make healthy fried food. Here are the tips:

Use healthy frying oil (such as sunflower oil)

Do not bread or batter the vegetables

Drain the excessive oil by placing the vegetables on a paper towel

Ingredients (serving 4):

4 Carrots, peeled and cut in 4 lengthwise

4 potatoes, peeled and sliced

20 green chile peppers

2 mid-size zucchinis, sliced salted (to avoid bitterness) and sliced

1 Aubergine mid sized,

For the sauce:

3 ripe large tomatoes, peeled and cut in cubes

3 cloves of garlic, finely cut in rounds

1 tablespoon olive oil

1 teaspoon fresh basil leaves, finely chopped

Salt

Preparation Method:

Heat the oil in a frying pan. Fry the vegetables till they turn golden. Place them in a service plate. To prepare the sauce, heat the olive oil and sauté the garlic for less than a minute. Then add the tomatoes and cook till you obtain a homogenous sauce. Add basil leaves and cook for a minute more. Pour the sauce over the fried vegetables.

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